Mexican Chowder

This is very good!

1 1/2 lbs. chicken breasts, cut into bite size pieces
1/2 cup chopped onion
2 cloves garlic - minced
2 chicken bouillon cubes
1 cup hot water
1 tsp. cumin
2 cups half-and-half
2 cups monterey jack cheese - shredded
1 can (16oz) cream-style corn
1 (4oz) can green chilies chopped, undrained
1 tsp. hot pepper sauce
1 medium tomato, chopped

Brown chicken, onion and garlic in butter. Dissolve bouillon in hot water, add to pan with cumin and bring to boil. Cover and simmer 5 mins. (reduce heat) add half-and-half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat unitl cheese is melted. Stir in tomato. Serve Immediately. Makes 6-8 servings (2 quarts)

Garnish with more tomatoes and cheese.

Tomato, Basil and Cheese Baked Pasta

This is a Rachael Ray Recipe......It's an everyday type meal, and I have to say the color ends up looking kind of unappetizing, but it tastes pretty good!

1 lb. small shell pasta
2 Tbsp. extra virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1 small onion
1 (28 oz) can crushed tomatoes
1/2 cup, 10 - 12 fresh basil leaves, torn into small pieces
salt and pepper
1 cup store bought pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, a couple of handfuls
1/2 pound mozzarella

Cook pasta according to package directions, do not overcook.

Chop garlic and onions and saute in oil until onions are translucent. Add tomatoes and stir. When the tomatoes come to a boil reduce heat to low. Stir in basil to wilt them. Season the sauce with salt and pepper, to your taste.

Preheat oven broiler to high.

Drain shells and add them to casserole dish. Add pesto sauce, 1 cup of the ricotta cheese and a handful of Parmesan. Stir carefully to coat pasta. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve and little at the table, to pass around. Shred up some Mozzarella cheese with and grater and scatter over the pasta. Add a sprinkle in of Parmesan as well. place the casserole under the broiler in the middle of the oven, 10 - 12 inches from the heat. Let the cheese melt and bubble on top, 3 - 5 minutes.

Ooey Gooey Mexican Chicken

4-5 frozen chicken breasts
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of black beans drained and rinsed
1 4 oz. can of diced green chiles
1 cup of salsa (your choice)
up to 1 Tb. cumin
up to 1 Tb. chili powder
dash of cayenne pepper
1-2 cups of monterey jack cheese

Put all of the ingredients, except the cheese, into the crockpot. Cook on low for 6-8 hours. Shred chicken and add grated cheese. Let the cheese melt and then serve with a dollap of daisy (hehe) and chips. Enjoy!

Fudge Brownies

This is a really good basic brownie recipe. When I made it I added a cup a chocolate chips. They were really good. You could also frost them with a good frosting. But they a fabulous just plain.

2 sticks butter
5 squares unsweetned baking chocolate
1 1/2 cups flour
1/2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups sugar
1 tsp. vanilla

Melt butter and chocolate together over low heat. Mix sugar and eggs together, blending well. Add vanilla and chocolate mixture blending well. Stir in dry ingredients. Put in a 13x9 pan.
Bake at 375 for 25 minutes.

Wheat Bread

This recipe is a favorite of one of my friends in my ward. It is delicious and easy to do and is quick for homemade bread. It was designed for the Bosch Mixer but I am sure could be used with any mixer or by hand if needed.

Turn oven on to 250 degrees. Put five cups of hot water in Bosch mixing bowl. Add 4 cups whole wheat flour. Mix well. Add 2 Tbs. yeast. (Use Fleshmann's yeast for bread mixers or SAF Instant yeast) Let stand with lid on for 2-3 minutes so yeast can dissolve. Add 2/3 cup of canola oil, 2/3 cup of honey, 1/2 C. vital wheat gluten and 2 Tbs. salt. (can also add 2/3 C. powdered milk if you want to use your powdered milk food storage) Mix briefly. Add enough wheat flour until dough leaves the sides of the bowl and isn't sticky to the touch. Mix on high for 3 minutes.

*****TURN OVEN OFF*****

Turn dough onto counter and divide into 4 equal parts. Form into loaves and place in loaf pans that have been generously sprayed with cooking spray. Place loaves in warm oven to rise for 25 minutes. Leave loaves in the oven and Turn oven on to 375 degrees and bake for 23-25 minutes. Remove loaves and take out of the pans immediately. Place on cooling rack and coat top of each loaf with butter, pat off excess butter with a paper towel. ENJOY!!!

Mimi's Recipes

My favorite thing to order at Mimi's is the French Onion Soup with a Buttermilk Spice Muffin. And guess what? Mimi's has both of the recipes on their website. I have made both a couple times now and they taste like the real thing. I know Candace you wanted these recipes so I thought it would be easiet to post them!

Buttermilk Spice Muffins

Muffin Batter:
1 cup sugar
1/2 cup butter or margarine
3 eggs
2 1/2 cups flour
2 teaspsoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Nut Topping:
1/2 cup Sugar ( I use organic because it's larger crystals)
1 cup walnuts, finely chopped ( I only use 1/2 cup)
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Grease the baking tins with butter or margarine
Method
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.Make the nut toppping: Mix all ingredients together in a small bowl.

Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.Recipe yields 12 standard-size muffins, or six Mimis size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.


French Market Onion Soup(Serves 6-8)

2 tablespoons butter
2 lb yellow onions, halved and sliced 1/2" wide ( I would cut them smaller)
2 quarts homemade beef stock or 4 cans (14 oz) beef broth
1 can beef consommé (undiluted)
1/4 cup freshly ground Romano cheese
salt & freshly ground black pepper, to taste

Method
Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.

Peanut Butter Bars

as requested....I thought Mom might take too long.....sorry Mom:)

3/4 Cup Butter or Margarine
3/4 Cup Brown Sugar
3/4 Cup White Sugar
3/4 Cup Peanut Butter
2 Eggs
1 tsp. Vanilla
3/4 tsp. Soda
1/2 tsp. Salt
1 1/2 Cups Flour
1 1/2 Cups Oatmeal
Small Jar Peanut Butter

Mix butter, brown and white sugar, peanut butter, eggs and vanilla. Beat Well. Then add soda, salt, flour and oatmeal. Mix together and put in a 9 x 13 inch pan (double recipe for a cookie sheet). Bake at 350 degrees for 10 - 15 minutes (until golden brown). Dab on Peanut Butter and spread evenly, then let cool before putting chocolate on top.

Chocolate for Topping:

1 Cup Sugar
1/3 Cup Canned Milk
5 Tbsp. Butter
1 Cup Chocolate Chips

Put on stove and bring to boil. Boil 45 Seconds. Remove from heat and add chocolate chips. Spread on top. Enjoy!

Sweet Chex Mix

This recipe is a family favorite of the Datwylers. It is so easy and sooo...good. If you make it just remember that it is so good you may eat yourself sick!!

1/2 Box Corn Chex
1/2 Box Golden Grahams
4 oz. almonds
1 cup Coconut
1 cup Light Karo Syrup
3/4 cup Butter
1 cup Sugar

Mix together dry ingredients in a large bowl. Combine wet ingredients in saucepan. Boil for 3 minutes. Pour directly over dry ingredients. Enjoy!